Flying Purple Pisco Recipe

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Lynnette Marrero, co-beverage director of Brooklyn’s Llama Inn, shares the inspiration of the Flying Purple Pisco – a play on the traditional Pisco Sour and named after the Flying Purple People Eater. This refreshing libation  features Peru’s infamous spirit, pisco, a grape brandy made in the country’s wine regions. It’s perfect for any season, celebration, and much needed happy-hour. Click here to learn how to make the Flying Purple Pisco.

Courtesy of Llama Inn.

Flying Purple Pisco Recipe

1 oz of Purple potato puree (with simple syrup mixed in*)

½ oz Lime juice

½ oz Lemon juice

2 oz Macchu Pichu Pisco

1 Egg white

Directions

Dry shake all ingredients together.

Add ice to ingredient mixture and shake again.

Strain into a low-ball glass

Top with a streak of Angostura bitters and grated nutmeg

 

*Simple Syrup Recipe

1 part water

1 part white granulated sugar

Simple syrup directions:

Directions

In a medium saucepan combine sugar and water.

Bring to a boil, stirring, until sugar has dissolved.

Adjust amount of sugar to desired taste.

Allow to cool.

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Llama Inn: Not Your Average Barrio Bar

llama-innA truly international and rustic cuisine, Peruvian food deserves more acclaim than it receives. Serving up a melting pot of cultural influences including Spanish, African and Incan, yield iconic dishes like ceviche and Escabache de Pescado (fried fish with onion sauce). Peruvian dishes often have bold, complex and vibrant flavor, incorporating ingredients like aji chili and sweet lucuma (a native fruit).

Flavors such as these are proudly served at Brooklyn’s Llama Inn. Don’t let its hipster vibe fool you – the ‘Llama Drama’ (referring to the buzzing atmosphere) is serious about delicious authentic eats, reflecting Chef Erik Ramirez’ favorite nostalgic meals. Chef Ramirez and his staff have done a wonderful job turning a social haven into a full-scale, epicurean, must-visit. One of the stand-out dishes is the Beef Tenderloin Stir Fry. This visually stunning dish matches its aesthetics in taste as it is a beautiful mountain of sliced tenderloin topped with red onion, rocoto (hot chili pepper)  and French fries served with a side of avocado and scallion pancakes. The succulent beef is bathed in a luscious soy sauce, perfect for dipping fries or drizzled on a pancake burrito.

It’s difficult to go wrong at the Inn with so many exceptional selections including the refined octopus or spicy pork belly anticuchos (skewered meat). Whether a novice to Peru’s succulent fare or a native, Llama Inn is an unforgettable experience transporting diners’ taste buds to the motherland itself.
Hungry for more? Click here to watch the ‘Llama Drama’ in action on POUR featuring Llama Inn’s iconic Flying Purple Pisco cocktail.

Llama Inn

50 Withers Street

Brooklyn, NY 11211

718-387-3434

Tidbits:

Brunch: Saturday and Sunday 11 am – 3:30 pm

Rooftop bar and dining space

Brooklyn’s Well Known Secret: Roberta’s

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Family Jewels Pizza

If you live in the vicinity of Brooklyn’s eclectic Bushwick neighborhood, or even voyage over the water from Manhattan (gasp!) you know ‘Roberta’s’ and heavenly ‘pizza’ are synonymous. This beloved Brooklyn pizza is as popular as New York City’s legendary bagels. So light and incredibly flavorful, the dough stands up to heavy-hitting ingredients.

Known for its relaxed, funky ambiance that serves up decadent ingredients like Italian caciocavallo cheese and delicious spek, Roberta’s is a favorite of locals and beyond. Surrounded  by refurbished, trendy warehouses, vintage clothing boutiques, and local watering holes, this hotspot contends with the most favored pizzerias in New York City.

The thoughtful selection of wine, cocktails and beer are well-rounded and have an emphasis on supporting local vendors. One such beverage, the Wölffer Rosé Cider from Long Island, is an exquisite cider made in the style of Rosé wine. Tip:this bubbly bev. beautifully complements the Duck Prosciutto appetizer.The unique prosciutto interpretation of using duck compared to traditional ham is brilliant and is deliciously paired with the cider.

Any cured meat begs for bread and Roberta’s perfectly baked bread – flaky outside while magically light and fluffy inside – doesn’t disappoint. Truly, all of the doughy treats: brunch sticky buns, biscuits, and croissants are equally as mouthwatering, lush and baked on the premises. No wonder guests visit in droves, waiting up to two hours for a table sometimes. Unfortunately, reservations are not taken, but calling ahead for the wait-time status doesn’t hurt.

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Duck Prosciutto and Wölffer Rosé Cider

Every pizza is made to order and fired in a brick oven that greets guests upon arrival. Although it’s hard not to order one of each menu item, there are a few must-haves. I recommend the delectable Family Jewels pie  topped with heirloom tomatoes, fresh basil and prosciutto bread crumbs. If toppings are your jam, try the Spekenwolf with a whopping 14 toppings, including crimini mushrooms, eggplant and ricotta salata.

Roberta’s isn’t a one-trick pony, though. Other entrées like the zesty Sasso Chicken with salsa verde  or the addictive Dry-Aged Wagyu Carpaccio are also  showstoppers. With an enticing menu, regulars are always thrilled to try something different each visit or enjoy their ‘usual’ as if it was the first time. There are so many exceptional restaurants in unexpected places in Brooklyn – and Roberta’s is no exception to this truth. The quirky pizzeria is also a bakery and tiki bar in the middle of industrial and auto repair lots. It’s obvious Roberta’s doesn’t fit any molds but breaks them instead.

Roberta’s

261 Moore St.

Brooklyn, NY 11206

718-417-1118

Tidbits:

Manhattan outpost location: 230 Park in Midtown.

Roberta’s frozen pizza is available in select markets and online grocers.

Don’t Doubt Downtown

No longer is the World Trade Center area considered NYCs ghost town, but instead a revival of life, gourmand presence and promise. There has been a huge increase in residents due to an influx of new eateries, mega-foodie markets and notable chef restaurants flocking to the scene. Not to mention, major media power house Condé Nast, set up shop at 1 World Trade Center.

A prominent example of revitalization is Le District – a bustling French cuisine centered marketplace offering coveted pastries, charcuterie, indigenous ingredients, and other provincial gems from the city of lights. Housed in Brookfield Place, guests can plan an all-inclusive visit by tasting Parisian delicacies, or try bites from the Blue Ribbon sushi and Mighty Quinn’s Barbeque outposts (among others) in Hudson Eats. Then treat his or herself to retail treats at Saks or better yet, DVF.

But this is just the beginning. Veterans such as the Odeon and North End Grill, are the catalysts since they have claimed stake in the area far ahead of the curve. Now names such as Mario Batali, Starr Restaurant group, April Bloomfield, and beloved Wylie Dufresne plan to get in on the action within the next 12 months. And the list keeps growing!

Anticipating more patrons, surrounding dines have changed their menus, entrées, and hours to meet the interests of the people: the Odeon added a breakfast service, newcomer Racines NY (Chambers St.) incorporated a refined lunch selection, highlighting flavorful yet light selections to attract local Condé Nast editors, and Warren 77 has recently noticed more customers during happy hour.

With a child-like hope and excitement for the near future, chefs, restaurateurs, and epicureans salivate for what’s to come. At such potential, Battery Park City explodes with life and culinary wonder. At such a time as this, it’s worth the journey and discovery to be downtown bound.

The County Cork Wine Pub Review

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Dinning in a small town doesn’t mean a dull dining experience. Such is the case when it comes to The County Cork Wine Pub. Nestled in a modest area of Eldersburg, (a suburb of Baltimore) this chic family owned wine bar has truly made its mark with locals. With an impressive selection of wines ranging from sparkling to the favored J. Lohr Chardonnay, delicious ports, and flirty rosés, this pub is well stocked for a great time. And let’s not forget vino from around the world like the Austrian Grooner Grüner Veltliner (a white wine with citrus and green apple notes) and the Argentine Alamos Melbec (a full bodied red with dark cherry flavors) is on hand – no passport necessary. Don’t worry if you’re not sure what to choose; you can sample up to three wines for $10. No too shabby! The cocktails are great to boot, too!

There are so many great reasons to come visit with friends or to end a work day. On Tuesdays bottles of wine are half price and Wednesdays are free apps! My favorite appetizer is the bountiful Crab and Brie fondue- a cheesy pool of fresh, lump crab meat adorned with diced tomato and scallions. You can’t go wrong with the Shaved Lamb French Dip with swiss and caramelized onions along with a velvety au jus. Or even the glorious Grilled Eggplant Flatbread decorated with tomato, basil, and mozzarella cheese.

The County Cork Pub has so much to offer; it’s not just another wine bar. The Cork’s library of wine, specialty cocktails, and craft beer paired with no-nonsense dishes provides a top shelf experience for guests. Throw in its superb service, warm atmosphere and affordable prices, there’s no wonder why this pub is an up-and-coming neighborhood favorite.

Location: 1716 Liberty Road, Eldersburg, MD

Tid- bits:
OpenTable Diner’s Choice 2014 Winner, Happy Hours, Monthly Wine Events, and fantastic weekly specials
Hours: Tue- Sat 11am -1 am
Sunday brunch: 10am -3pm
Closed Mondays

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